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Prawns and

Coral lobster tails coated in black vinegar with sweet papaya and cucumber salad

10 minutes

Duck recipes

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

20 minutes, plus 30 minutes

Spinach and halloumi parcels topped with roasted garlicky chicken

25 minutes

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5 minutes

Chicken recipes

Korma-spiced Indian curry with roast chicken and chunky vegetables

20 minutes

Moroccan recipes

Moroccan-infused vegetable terrine with roasted pine nuts

10 minutes

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Burger recipes

Greek-style spinach burger with tzatziki

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Burger recipes

Crunchy tomato and strawberry salad burger with pea and snoek patty

Burger recipes

Sweet and juicy spanish green tomato burger

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Mediterranean

Mediterranean broth

20 minutes

Roast lamb, peach, cremezola, nuts and seeds

45 minutes

116 of 122

Roast lamb, peach, cremezola, nuts and seeds

By TASTE

Serves 4 - 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

1 kg rolled lamb
6 soft eating peaches, chopped
100 g cremezola, crumbled
1 x 100 g packet nut-and-seed mix
1 x 200 g packet oyster mushrooms
50 g ready-made garlic butter
steamed green beans, for serving

Method

Preheat the oven to 180°C.

Place the lamb on a baking tray and roast for 35 minutes. Leave to rest for 5 minutes.

Preheat the grill. Slice the lamb into thick slices and place on a roasting tray. Mix together the peach, cremezola and nut-and-seed mix, and spoon over the lamb.

Tear the oyster mushrooms into thin pieces and scatter around the lamb. Add blobs of the garlic butter and grill until the mushrooms are wilted and the garlic butter bubbling. Serve with steamed green beans.

Variation: Beef fillet also works well.

Per serving: 3582.7kJ, 33.9g protein, 72.3g fat, 14.2g carbs

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Coral lobster tails coated in black vinegar with sweet papaya and cucumber salad

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

Spinach and halloumi parcels topped with roasted garlicky chicken

Marinated olives, greek feta and sundried cherry tomato

Korma-spiced Indian curry with roast chicken and chunky vegetables

Moroccan-infused vegetable terrine with roasted pine nuts

Strawberry and fruit schnapps jelly

Greek-style spinach burger with tzatziki

Crunchy tomato and strawberry salad burger with pea and snoek patty

Sweet and juicy spanish green tomato burger

Mediterranean broth

Roast lamb, peach, cremezola, nuts and seeds

Roast lamb, peach, cremezola, nuts and seeds

Ingredients

Method